Ingredients
The following ingredients have 4 Servings
- 21 ozs Monkfish
- 1 untreated Orange
- 0.5 tsp Chili flakes
- 1 tsp freshly grated ginger (grated)
- 2 Tbsps Oil
- salt
- peppers
- 1 green Bell pepper
- 1 red pepper
- 1 yellow pepper
- 1 zucchini
- 1 shallot
- 0.25 cup vegetable stock
- 4 Tbsps white wine vinegar
- 3 Tbsps Oil
- salt
- peppers
Instruction
- Soak 8 wooden skewers in water.
- For the salad, wash, trim and halve the peppers, remove the seeds and the white inner ribs and finely chop the flesh. Wash the courgette, cut off the ends and dice finely. Peel and finely chop the shallot. Mix the vegetables together and dress with vegetable stock, vinegar and oil. Leave to stand.
- Cut the monkfish fillets into strips lengthwise. Wash the orange, grate the peel and squeeze the orange. Mix the orange juice and peel with the grated ginger, oil and chilli flakes to make a marinade. Thread the fish onto the skewers and marinate for at least 30 minutes.
- Take the fish out of the marinade, pat dry and grill on both sides on a hot barbecue for 3-4 minutes. Season with salt and pepper.
- Mix the salad again, check the seasoning and transfer to a bowl. Serve the grilled fish kebabs on a platter with the salad.
